Pork Chops with Potato and Pumpkin Puree
Nutritional values
(Percentage of daily recommendation)
| Calorie | 521 cal. | (25 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 16.1 μg | (27 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 20.4 mg | (170 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 93 μg | (31 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 14.8 μg | (33 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 1,550 mg | (39 %) | ||
| Calcium | 130 mg | (13 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 6.1 mg | (76 %) | ||
| Saturated fatty acids | 9.2 g | |||
| Uric acid | 413 mg | |||
| Cholesterol | 126 mg | |||
| Complete sugar | 22 g |
Ingredients
- For the puree
- 200 grams starchy potatoes
- 600 grams Pumpkin
- 3 Tbsps butter
- 150 milliliters milk
- 1 Tbsp Pumpkin seed oil
- salt
- Nutmeg
- For the meat
- 4 ready to cook Pork cutlets (about 220 grams or 8 ounces)
- Sea salt
- peppers
- 1 Tbsp vegetable oil
- 1 sprig Sage
- 2 sprigs thyme
- 100 grams Mirabelle plum
- 1 Apple
- 8 shallots
- 1 tsp powdered sugar
- 100 milliliters Beef broth
- 50 milliliters Port wine
- 1 splash lemon juice
Preparation steps
For the puree, peel the potatoes and boil in salted water for about 30 minutes until fork tender. Meanwhile, saute the diced pumpkin with the butter in a saucepan, add about 3 tablespoons of water and simmer for about 20 minutes, until soft.
Preheat the oven to 140°C (approximately 275°F).
Rinse the pork chops and pat dry. Season with salt and pepper and fry until golden brown on both sides in a hot pan with oil. Sprinkle with herbs and place on a baking sheet. Finish cooking in the oven for about 10 minutes, turning 1-2 times.
Rinse the plums and remove the pits. Rinse the apples, quarter and core, then cut into slices. Peel the shallot and sauté together with the apple and the Mirabelle in the hot pan with drippings from the pork. Sprinkle with the powdered sugar, let caramelize slightly and deglaze with the broth and wine. Simmer 3-4 minutes over low heat and season with salt, pepper and lemon juice.
Drain the potatoes and press through a ricer or mash with a potato masher while still hot. Add the hot milk and stir. Puree the pumpkin with the remaining butter and add to the potatoes, mix well together and season with salt and nutmeg. Serve the pork chops with plum sauce alongside the puree.
